Meghans Cookies Recipes

THE BEST M&M COOKIES

Steps:

• Sift the flour, baking powder, baking soda and salt into a large bowl.
• Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in the eggs one at a time until smooth, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Reserve 1/4 cup of the chocolates, then stir in the remaining 1 3/4 cups of chocolates by hand. Press plastic wrap directly onto the surface of the dough and refrigerate until chilled through, about 1 hour.
• Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Roll the dough into 24 balls, each about 3 tablespoons (alternatively, use a #20 large cookie scoop). Place 6 dough balls on each of the prepared baking sheets; stud the top of each dough ball with some of the reserved chocolates. Bake 2 trays at a time until the cookies are golden around the edges but still soft in the middle, rotating the trays halfway through, 15 to 18 minutes. Remove from the oven and let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough and chocolates.

MONSTER COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• Cream butter and peanut butter together. Add the sugars and stir until well mixed.
• Add eggs one at a time, then add vanilla.
• Mix oatmeal and baking soda separately, then stir into batter.
• Add chocolate chips last.
• Drop by heaping teaspoons onto cookie sheets. Bake for 12-15 minutes.

MRS. FIELDS COOKIE RECIPE I

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets or line with parchment paper.
• Cream butter, sugars, eggs and vanilla until very smooth and fluffy.
• In a separate bowl, mix together flour, salt, baking powder, and baking soda. In a food processor, blend oatmeal until fine. Add to flour mixture.
• Stir butter mixture into flour/oatmeal mixture. Blend well.
• Add chocolate chips and walnuts. Stir until blended. Roll into golf balls size and bake for 8-10 minutes. You do not want to over bake these.

DARK CHOCOLATE REESE'S PIECES COOKIES

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper.
• Whisk the warm butter and chopped chocolate together in a medium bowl until smooth. Set aside.
• Whisk the flour, cocoa powder, baking soda, baking powder and salt together in another medium bowl.
• Combine the brown sugar, granulated sugar and butter-chocolate mixture in a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, 1 to 2 minutes. (It will look like it's separating but will come together once you add the eggs.) Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. Continue beating until the mixture is combined and creamy, 1 to 2 minutes. Slowly add in the flour mixture on low speed and mix until you no longer see any flour bits, about 1 minute. Stir in the 1 1/2 cups Reese's Pieces by hand.
• Using a 1 1/2-tablespoon ice cream scoop, scoop the batter onto the prepared baking sheet, leaving 2 inches between cookies; the baking sheet should hold about 8 cookies. Dot each cookie with 2 to 3 of the remaining Reese's Pieces. Bake on the middle rack until puffed and set in the middle, about 10 minutes. Let cool slightly on the baking sheet before transferring the cookies to a cooling rack to cool completely. Repeat with the remaining dough.

MEGHAN'S COOKIES

Steps:

• Cream sugars and shortening together.
• Add eggs and vanilla, beating well.
• Add dry ingredients, mixing well.
• Stir in fruit.
• Drop by spoonfuls onto lightly greased cookie sheets and bake in a preheated 350 degree oven for 11-12 minutes.